NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
PRL4526	Global Public Relations	Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi SELCAN YEŞİLYURT
Course Lecturer(s):	Dr. Öğr. Üyesi SELCAN YEŞİLYURT
Recommended Optional Program Components:	None
Course Objectives:	The main objective of the course is to demonstrate a critical understanding of the global public relations industry’s structure and practices in general, and the specific nature of public relations industries and practices in different cultures.

Learning Outcomes

The students who have succeeded in this course;
1) Describe the basic terms of global PR
2) Explain global PR consepts
3) Define the basic terms of International PR
4) Recognize the different cultures and recognize the importance of PR education
5) Manage pr activities
6) Define Global PR process
7) Decsribe global pr and international pr process

Course Content

Explaining the basic concepts of global public relations, public relations work in different countries will be discussed in details.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to Class- What is Global PR?
2)	A Theoritical Framework for Global PR, Research and Practice
3)	International PR
4)	Multiculturalism and PR Education
5)	International CPR, CSR, NGO’s
6)	Case Studies: Asia
7)	Case Studies: Australia
8)	Case Studies: Africa
9)	Case Studies: Europe
10)	Case Studies: Europe
11)	Case Studies: America
12)	Case Studies: America
13)	Student projects
14)	Wrap-up

Sources

Course Notes / Textbooks:
References:	The Global Public Relations Handbook Theory Research and Practice – Krishnamurthy Srıramesh , Dejan Vercic Global Public Relations Spanning Borders Spanning Cultures – Alan R. Freitag, Ashli Quensinberry Stokes

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
Total		%

ECTS / Workload Table

Activities	Number of Activities	Workload
Course Hours	15	45
Presentations / Seminar	12	24
Midterms	6	12
Final	15	30
Total Workload		111

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.